Total Time
1hr
Prep 30 mins
Cook 30 mins

Ingredients Nutrition

Directions

  1. Heat butter in large skillet or Dutch oven.
  2. Add onions and celery; cook, covered 10 minutes, remove from heat.
  3. Stir in flour, salt, pepper and thyme until well combined.
  4. Gradually add broth and milk.
  5. Add corn or peas, turkey and potato.
  6. Bring to boiling, stirring constantly.
  7. reduce heat, simmer, stirring occasionally, 10 minutes.
  8. Turn into a 2-quart shallow baking dish.
  9. Preheat oven to 400°F.
  10. Make pastry.
  11. Roll pastry to fit top of baking dish, with a 1/2-inch overhang.
  12. Place over turkey mixture; turn edge under; seal to rim of dish and crimp.
  13. Make several slits in top for steam vents.
  14. Beat egg yolk with water; brush over pastry.
  15. Bake 30 minutes or until crust is deep golden.
  16. NOTE: Use leftover turkey from roast turkey.

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